*  Exported from  MasterCook  *
 
                   Rice With Potatoes, Cilantro And Mint
 
 Recipe By     : World’s Finest: Pasta and Grains (1996)
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Rice                             India
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  teaspoon      saffron threads
    1 1/2  cups          boiling water
    2      cups          basmati rice -- or other
                         long-grain rice -- dry measure
    2      tablespoons   vegetable oil
    4                    cloves
    1      stick         cinnamon
    2                    potatoes -- 1/2 cubes
                         (about 8 oz/250g)
    2      tablespoons   chopped mint
    1      tablespoon    fresh ginger -- minced
      1/2  cup           plain low-fat yogurt
      1/4  teaspoon      salt
      1/4  cup           chopped cilantro
    1                    onion -- thinly sliced
 
 PREPARATION  (2O minutes)
 <> Soak the saffron in a small bowl in 1 tablespoon of the boiling water for at
least 10 minutes.
 <> Wash the rice under cold running water until the water runs clear. Drain, then
place it in a medium-sized bowl, cover with water and soak for 30 minutes.
 <> Preheat the oven to 350°F (180°C)
 
 COOKING  (25 minutes)
 <> Bring a large saucepan of water to a boil. Add the rice, stir well, and boil
rapidly for 5 minutes. Drain.
 <> While the rice is cooking, heat the oil in a large, flameproof casserole dish
over medium heat. Add the cloves and cinnamon and stir for 30 seconds. Add the
potatoes and cook, stirring frequently, until golden, about 5 minutes. Remove
from the heat. Sprinkle the mint and half of the ginger over the potato mixture.
 <> Spread half of the rice over the potato mixture.
 <> Place the yogurt, salt, saffron and saffron liquid in a small bowl. Combine
well. Pour half of the yogurt mixture over the rice in the casserole dish.
 <> Sprinkle the remaining ginger, the cilantro and onion on top and cover wiht
the remaining rice. Pour the remaining yogurt mixture over the rice.
 <> Pour the remaining boiling water down the side of the mixture.  Cover and bake
in the oven until the rice is tender and all of the liquid is absorbed, about 15
minutes.
 <> Loosen the edges of the cake from the casserole dish. Warm the serving plate.
Put plater on top of casserole and turn the rice onto the plate.
 
 [McRecipe/patH 23 Au 96]
 
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 NOTES : Hari Chatni Pilao
 This dish is served at religious celebrations in the north of India. It is also a
sustaining, cold weather dish in the moutain regions. It makes a delicious
accompaniment for chicken or meat curries.  Attractive. Use either russet or
sweet potatoes	 Can be made with turnips. Yams tend to be too sweet.